Sunday, March 4, 2012

Seeds of Ideas

breakfast helps you learn good.


I rarely plan recipes - or anything, for that matter. I can barely even write a paper outline. Planning has a tendency to stress me out - it feels like I'm robbing myself of the creative process itself, stemming the flow of inspiration before it even begins. I have to work spontaneously - almost all of my projects (for lack of a better word) stem from ideas in my head, sometimes vague, sometimes definite, and I simply work from there, making the rest up as I go - not always with the greatest success.

Maybe something went awry with my genetic makeup - both my parents are programmed to plan everything meticulously. Each trip they make is planned out assiduously, and both my brother and I receive email attachments containing a detailed calendar of events, filled with the names of accommodations, phone numbers, and events. Every stage of the vacation is scheduled down to the wire - unscheduled trips distress my parents the way a messy kitchen distresses me.

And so the past few weeks have involved, as usual, various experiments in the kitchen (some more successful than others) as well as attempts to master tried and true recipes. So I don't have real recipes to share - just the experiments and successes to come out of my kitchen of late. Most are just seeds of recipes that need to be cultivated - consider them thoughts for food, suggestions to play with.

And so, on to the good stuff:

avocado mango smoothieberrytastic
Avocado Mango Smoothie: soy milk, frozen mango, frozen banana, 1/2 an avocado, blackstrap molasses & a splash of lime juice (could do with coconut milk, maybe a bit of pineapple)

Berry, Cucumber & Tofu Smoothie: soy milk, frozen banana, blueberries & strawberries, english cucumber, tofu, chia seeds, black strap molasses

cabbage roll souproasted tomatoes with quinoa & corn
(Vegan) Cabbage Roll Soup: (inspired by my dad, who has a thing for cabbage rolls) onion, garlic, green cabbage, tomatoes, white wine, quinoa, & hot sauce (Needs? MORE WINE! and probably paprika)

Roasted Tomatoes with Corn & Quinoa: grape tomatoes, garlic, corn kernels, quinoa, black pepper (could do with some cayenne...more garlic maybe, oregano - more southern spices in general)

rolling sushiquinoa sushi
Quinoa Sushi
ETA: Recipe, along with demonstration video, now posted, see HERE!


rising bunsbaking buns
buns, bakedcinnamon buns, devoured
Cinnamon Buns, via Smitten Kitchen. I replaced a third of the flour with whole grain spelt flour, so I felt less bad feeding these to my classmates first thing in the morning.

4 comments:

  1. Hi!
    I was just introduced to your blog by my friend Graham. I think your blog is super great! I am newish to Toronto and have been blogging for about a year as well, feel free to check out my blog if you like, feedback is more than welcome :)
    www.farmeggs.wordpress.com
    Have a great day!!
    Anna

    ReplyDelete
    Replies
    1. Hi Anna! Great to meet a fellow Torontonian blogger - how do you like the city? Graham sent me a link to your blog as well - I love your obvious love of dessert. I am an obsessive baker myself. Because seriously, when isn't dessert appropriate?

      Delete
  2. I have tried the quinoa sushi idea myself and found that since quinoa does not have the starch that rice does its hard to make into sushi. I am interested to know if you have figured out a better way to use it in sushi?

    ReplyDelete
    Replies
    1. I will be making a post about it very soon, and should have it up by tomorrow, so stay tuned!

      Delete